Garlic-Chive Baked Fries Recipe
Garlic-Chive Baked Fries Recipe photo by Taste of Home

Garlic-Chive Baked Fries Recipe

Publisher Photo
Yes, you DO want fries with that—especially these crispy, golden-brown fries, full of garlic flavor and just a little bit of heat. —Healthy Cooking Test Kitchen
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 4 servings

Ingredients

  • 4 medium russet potatoes
  • 1 tablespoon olive oil
  • 4 teaspoons dried minced chives
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving equals 200 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 308 mg sodium, 39 g carbohydrate, 4 g fiber, 5 g protein.

Directions

  1. Preheat oven to 450°. Cut potatoes into 1/4-in. julienne strips. Rinse well and pat dry.
  2. Transfer potatoes to a large bowl. Drizzle with oil; sprinkle with the remaining ingredients. Toss to coat. Arrange in a single layer on two 15x10x1-in. baking pans coated with cooking spray.
  3. Bake 20-25 minutes or until lightly browned, turning once. Yield: 4 servings.
Originally published as Garlic-Chive Baked Fries in Healthy Cooking October/November 2011, p58

Nutritional Facts

1 serving equals 200 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 308 mg sodium, 39 g carbohydrate, 4 g fiber, 5 g protein.

Reviews for Garlic-Chive Baked Fries

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
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3 Star
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MY REVIEW
Reviewed Oct. 12, 2014

"Great flavor, simple to make. A definite keeper."

MY REVIEW
Reviewed Jun. 8, 2012

"I made these for lunch before my husband went to work. Fries had great flavor and were easy to make with pantry staples. This recipe is excellent as written, but my husband and I like a larger cut fry, so next time I will try half-inch rounds or cubes. This is definitely a keeper!!"

MY REVIEW
Reviewed May. 25, 2012

"I added a dash of kosher salt."

MY REVIEW
Reviewed Feb. 7, 2012

"my family liked these -would make againeasy prep"

MY REVIEW
Reviewed Jan. 13, 2012

"I baked them 10 minutes longer the recipe called for, but I have a problematic oven. The important thing is to make sure the slices are all about the same thickness for even cooking."

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